[Team Sergeant]

Originally Posted by PSM

Why's that?

@(1VB)compforce

Looks great! That's something I've always wanted to do, but haven't tackled yet.

Pat

Much to learn you have young Charcuterie Padawan!





Keep everything cold. This is the single most important thing when it comes to grinding. Warm meat will smear, the fat will leak out, and it will come out with a cooked texture similar to papier-mâché—pulpy, and dry. Ugh. Place the grinder and all of its parts in the freezer for at least one hour before grinding (I keep mine stored in the freezer all the time), keep your meat well chilled right until ready to grind. If you are making sausage that will require several grinds, grind the meat into a bowl placed inside another bowl filled with ice in order to keep it chilled during grinds
http://www.seriouseats.com/2010/06/h...endations.html